I LOVE a good curry! ANY type of curry happens to be my absolute favorite right now! The bold flavors of this classic curry mixed with aromatic ginger, lime and garlic all married in a creamy coconut broth and topped with fresh cilantro! Sooooo delicious!
This classic vegetable curry tastes AMAZING all by itself but you can serve it over cauliflower rice for a grain free option!
I hope you enjoy the explosion of flavor in this simple, classic entrée! Bring the taste of India right to your dinner table in less then 20 minutes! Yumm!
| Prep Time | 10 minutes |
| Cook Time | 10-15 minutes |
| Passive Time | 25 minutes |
| Servings |
Servings
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Ingredients
- 1 Tablespoon Organic Extra Virgin Coconut Oil
- 2 cups Organic Coconut Milk
- 1 cup Organic Chicken or Vegetable Broth
- 1 large yellow onion sliced - (*Avoid if on one of our Gut Health Programs)
- 4 large Broccoli Heads cut into bite-sized florets
- 2-3 cups baby bella mushrooms washed and quarted
- 2 large Limes juiced
- 3 cloves Organic Garlic minced - (*Avoid if on oneof our Gut Health Programs)
- 1-2 Tablespoons Organic Curry Powder
- 1 teaspoons Organic Cumin Powder
- 1/2 teaspoon Organic Ground Coriander
- 1/2 teaspoon Organic Turmeric Powder
- 2 teaspoons Coconut Aminos
- 2 inched Fresh Ginger Root grated
- 1/2 teaspoon Himalayan Pink Sea Salt
- 1/2 teaspoon Organic Black Pepper
- 1/4 cup Fresh Organic Cilantro leaves
Ingredients
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Instructions
- Pour coconut milk, broth, spices, grated ginger, minced garlic, lime juice, Coconut Aminos and all spices in a large Wok or saucepan.
- Wisk everything together and add sliced onions. Cook over medium heat for about 5 minutes or until onions begin to soften.
- Add the chopped broccoli and mushrooms and cook over medium high heat for about 5 to 10 minutes or until vegetables are fork tender.
- Remove from heat and serve immediately all by itself or over cauliflower rice! Garnish with fresh cilantro!
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